SU1373497A1 - Method of producing baked milk - Google Patents

Abstract

The invention relates to the dairy industry and can be used in the production of baked milk. The aim of the invention is to improve the quality of baked milk and products with its use, simplifying the process of their production. To produce milk, skim milk is heated at a temperature of 95-99 ° C for 2-4 hours and mixed with cream in the amount of 1 / 10-1 / 3 parts of the mixture, which are pre-pasteurized.

Description

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I l (obstsnig ognigs to young mice and mice and can be used with 1pp: ik) lstps of baked milk.

11el and: () brakes and quality of baked milk and products with its use, simplifying the technological process of their production.

The method of providing STS as follows.

Raw milk (whole) is separated to produce skim milk and cream of 15-5 ()% fat content. The obtained skimmed milk is heated to 95-99 ° C and kept at this temperature for 2-4 hours, cooled to b-85 ° C, mixed with pasteurized cream to obtain a mixture with a predetermined mass fraction of fat, homogenize the mixture during tacking 10-20 MPa and cooled to the desired temperature depending on the type of product produced. When n) the production of toplenog on milk, the mixture is cooled to. To obtain fermented baked dairy products (razhenka, varents), the homogenized melted mixture is cooled to the casting temperature. Scanning and further processing is carried out by any known sgyuzob.

Homogenization can be either separately cream before pasteurization,; in6o a mixture of pasteurized cream with tofumed skimmed milk. For example, p. 1G1-2G% fat content is heated to 55-5 ° C and then 1) two-stage homogenization is applied, after which they are pasteurized. smeared milk with skimmed milk and cooled. The cream of 15-50% -11th butter is pasteurized, mixed with baked skimmed milk, the mixture is homogenized and cooled.

Tg) n .. the name is only of the fat-free ice cream, and not its normalized mixture with the village of chigzha. allows to exclude long-term high-temperature (puff effect on fat and u.puch-iiniTh the quality of the finished product due to the decrease in free fat in it. Decreases also labor costs associated with upgrading () equipment after heating.

Mixing cream with non-fat milk after heating provides an improvement in the quality of the finished product by stabilizing the mass fraction of fat. In addition, the process is simplified by reducing techno-chemical control operations, since the need to control the fat content is eliminated, and the end of the heating process is judged by organoleptic indicators. This also allows the well-defined taste and color to be achieved by heating. characteristic of baked milk, since the heating process can be reduced or lengthened if necessary, and this does not affect the fat content of the final product.

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Changing cream with skimmed milk after tillefi and repaired (using two-step g) to change the cream before pasteurizing and mixing 5 or single-stage homogenizing the mixture provides the possibility of preparing the product with stable standard physicochemical indicators (mass fraction of fat) since the process of normalization (regulation) of the fat content in the mixture is carried out independently of the heating process and after the latter. Pre-homogenizing cream or homogenizing the mixture immediately before cooling and pouring

5 of the product also provides a homogeneous homogeneous structure of the product, i.e., its quality is improved. Normalizing the mixture after heating makes the grocery calculation of the baked products easier and more accurate, since it does not need to take into account the amount of evaporated moisture, which is an unstable value that depends on many variable factors.

Pre-pasteurization of cream G1 before mixing with baked skimmed milk does not have a noticeable negative effect on the state of the mole (}), because it is short-lived, without long exposure, and its task is only to deactivate the cream in microbiological otnophenia, not

0 communication to the product of characteristic taste and color.

Adding pasteurized cream to baked skim milk in an amount that does not exceed 1/3 of the total mass of the mixture does not affect the organ5 leptic and physical and chemical indicators of the finished product. Baked milk (Rzhenka) has a characteristic cream shade and taste.

An increase in the proportion of cream in the total mass of the mixture of more than 1/3 leads to excessive dabbing. The treatment of baked skimmed milk, which reduces the organoleptic characteristics of the product, leads to a discrepancy in its NTD requirements, even with a standard mass fraction of fat.

5 Example 1. 100.7 kg of whole mole (3.5% fat are heated to 50 ° C and separated. The resulting 84.4 kg of skimmed milk are heated to 95 ° C and kept at this temperature for 4 hours. When heated, 4 evaporates 4 kg of moisture. Received 80 kg of baked skimmed milk is cooled to 20 kg of cream of 20% fat content (1/5 of the total mass of the mixture), pasteurized at 85 ° C with a holding time of 15 s, mixed with 80 kg of baked skimmed milk The mixture is heated at a pressure of 15, cooled to 8 ° C and packaged in. 100 kg of baked milk with a mass fraction of milk are obtained. ra 4% with cream color and ikuspm, x; 1, for melted milk.

Example 2. 90 kg of whole milk with fat content of 4% is heated to 45 ° C and separated. The resulting 78.7 kg of skimmed milk is heated to 99 ° C and kept at this temperature for 2 hours. During heating, 3.7 kg of moisture evaporates. The resulting 75 kg of skimmed milk is cooled to 75 ° C. 20 kg of cream with a mass fraction of fat (1/5 part of the total mass of the mixture), pasteurized at 87 ° C with a holding time of 20 s., Cooled to and replaced with 75 kg of baked skimmed milk. The mixture is homogenized at a pressure of 10 MPa, cooled to 45 ° C, 5 kg ferments are fermented thermophilic. Lactic acid bacteria (skimmed milk), fermented to 80 ° T, cooled before and packed. Receive 100 kg of a wife with a mass fraction of fat of 6% with cream color and taste, characteristic for a wife.

Example 3. 92 kg of whole milk with fat content of 3% is heated to 55 ° C and separated to obtain cream of 50% fat and skimmed milk. The resulting 86 kg of skimmed milk is heated to 99 ° C and held for 3 hours. During the heating, 2 kg of moisture evaporates. Received 84 kg Ton. ieiioro skimmed milk is cooled to. 16 kg of cream with a fat content of 50% (1/6 part of the total mass of the mixture), pasteurized at 87 ° C with a holding time of 30 s, is cooled to 60 ° C and mixed with 84 kg of baked skim milk. The mixture is homogenized at a pressure of 12, cooled to 6 ° C and packaged. Get 100 kg of baked milk with a fat content of 8% with a distinct cream color and taste typical for baked milk.,

Example 4. 93.8 kg of whole milk with fat content of 3.6% is heated to 50 ° C and separated. The resulting 71.5 kg of skimmed milk is heated to 90 ° C and kept at this temperature for 3 hours. When heated, 3.2 kg of moisture evaporates. The resulting 68.3 kg of baked skimmed milk is cooled to 60 ° C. 26.7 kg of cream with a fat content of 15% (1/4 part of the total mass of the mixture), homogenized with C 0 and pressure at the first stage 10 MPa and at the second 2.5 MPa, are pasteurized at 85. C with a holding time of 15 s , cooled to 60 ° C and mixed with 68.3 kg of baked skim milk. The resulting 95 kg of baked milk is cooled to 45 ° C, 5 kg of leaven of thermophilic lactic acid bacteria are fermented (skimmed milk), fermented to 82 ° T, cooled to 8 ° C, and packaged. Get 100 kg of wife with a mass fraction of fat 4 / with a cream shade and taste characteristic of the woman.

Example 5. 97.2 kg of whole milk with a fat content of 3.5% is heated to 55 ° C and separated. The resulting 8.5 kg of skimmed milk is heated to 96 hours and they live at this temperature for 3 hours. When heated, 3.5 kg of moisture evaporates. The obtained 78 kg of baked skim milk is cooled to 75 ° C. 10 kg of cream from May with an owl fraction of 25% fat (1/10 part by weight of the mixture), pasteurized at 20 s, cooled to 75 C, mixed with 85 kg of baked skim milk. The mixture is homogenized at a pressure of 10 MPa, cooled to 43 ° C, 5 kg of leaven of thermophilic milk sulphate are fermented.

5 bacteria (on the non-fat monkey), squash up to 80 ° T, cool before and pack. A weight of 100 kg is obtained with a 2.5% fat content, with a cream color and a taste typical of a rhapka.

0 Example 6. 77.5 kg of whole milk with fat content of 3.2% is heated before and separated. The resulting 60 kg of skimmed milk is heated to 95 ° C and kept at this temperature for 4 hours. At the same time, 2.9 kg of moisture is used. Received 57.1 kg of Topleno To skim milk is cooled to 85 ° C. 42.9 kg of cream with a fat content of 14% (1/2 part of the total mass of the mixture), nastrized at 85 ° С with a pressure of 20 s, was removed from 57.1 kg of skimmed milk. The mixture is homogenized at a pressure of 15 DAPa and cooled to 8 ° C. 100 kg of baked milk with a mass fraction of fat of 6% are obtained. However, baked milk does not have a pronounced cream color and taste characteristic of baked milk, which is due to the introduction of a large amount of cream (more than 1/3 of the total mass of the mixture). The product does not meet the requirements of the PDD for baked milk.

The use of the proposed invention will allow stabilizing the standard content of milk fat in baked dairy products and significantly improving their quality at a lower cost.

Claims (1)

Invention Formula The method of production of baked milk with the process of separation of whole milk with the production of skimmed milk and cream, homogenization, mixing cream with skimmed milk, juicing at 95-99 ° C with an exposure of 2-4 hours cooling, characterized in that quality of baked milk and products with its use, simplifying the technological process of their production, mixing cream with skimmed milk kom. is carried out after heating skimmed milk, while the cream is pre-pasteurized and used Amount of .1 / 10 to 1/3 h of the mixture is used.